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Title: Pignoli Crusted Salmon
Categories: Fish Salmon
Yield: 4 Servings
| 4 | Salmon fillets | |
| 2 | tb | Mustard |
| 1/2 | c | Pignolia; chopped |
| 1 | tb | Oil |
| 1 | tb | Butter |
| 3 | tb | Lemon juice |
| 1/4 | c | Heavy cream |
| 1/4 | c | Cold butter; cubed |
| Salt and pepper |
Heat oven to 250F. Spread 1/2 cup fresh bread crumbs on a cookie sheet and bake 10 mintues. Remove from oven. Increase oven temp to 350F Brush 4 salmon fillets with dijon mustard. Combine crumbs with 1/2 cup chopped pignoli nuts. Pat on top of salmon. Heat 1 T vegetable oil with 1 T butter, in oven proof skillet over med-high heat, until it foams; add salmon crumb-side down and cook til golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven. Bake 7 to 10 minutes more, until cooked thru. (my note ..this is too long)
For the Sauce. Reduce 2 T fresh lemon juice to 1 teaspoon. Add 1/4 cup heavy cream and boil until slightly thickened, 3 minutes. Whisk in 1/4 cup cold butter, cut up, till smooth. Add 1/8 tes each of sal and ground pepper. Serve with salmon.
Recipe by: Rayna@iconz.co.nz